1 large carrot, diced
1 large celery stalk, diced
1 medium yellow or white onion, diced
1 butternut squash, cut into cubes (instructions below)
Fresh thyme
4 cups Imagine Low Sodium Vegetable Broth (Found at Whole Foods)
Sea salt, freshly ground pepper
Cutting a butternut squash is not difficult, it just takes some time. Lay the squash on its side and cut large circles with a good, serrated knife, in the same way you would cut a zucchini into circles. Slices should be about 1/2-inch thick. Leave the wide, bottom half alone, we'll deal with that in a minute.
Remove the skin from the flesh with your knife. Then chop the flesh into small little pieces.
Discard the skins. Take the wide part of your squash and cut it in half. Using a spoon, scoop out the seeds and pulp as you would with a cantaloupe. Now, using your imagination, find a way to cut this into pieces that resemble what you have already cut, being sure to discard any skin.
Ok. Now, in a large, heavy-bottomed pot, add some oil on medium heat. Once that has heated, add your diced onion, celery, and carrot. Cook them for about 5 minutes, stirring occasionally, until the onion is translucent.
Add in all the butternut squash and your fresh thyme, about a half teaspoon or so. Stir the vegetables together. Should look something like this:
Now add the four cups of broth, and your pepper. If you want salt, do a little. I didn't think it needed any.
Let everything come to a boil. Once it does, reduce the heat to low and simmer it for 30 minutes, or until the squash is tender when you pierce it with a fork. If your squash is cut small like mine, it won't take as long to cook. Stir occasionally.
Once it has cooked, remove from heat and take out your blender. Then carefully ladle the soup into a blender and blend it until completely smooth. You will have to do this in sections, pouring out the blended soup into your serving bowl, adding more soup and blending, etc, til all is blended.
Serve hot and garnish with thyme.
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